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Penne pasta mixes it up with cooked cubes of chicken, chopped fresh tomatoes, shredded romaine lettuce, Caesar salad dressing, and red wine vinegar.
Add sauce and remaining 1/2 cup Parmesan to bowl with pasta and toss to combine. Layer half of pasta mixture in a 15"-by-10" baking dish. Dollop with half of ricotta mixture.
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Canned spaghetti—short lengths in tomato sauce—was available long before rings were introduced. [4] Ring-shaped canned pasta was introduced in 1965 by the Campbell Soup Company under the Franco-American brand, by marketing manager Donald Goerke, nicknamed "the Daddy-O of SpaghettiOs", [5] as a pasta dish that could be eaten without mess.
Penne pasta served with tomato sauce. Tomato sauce in Italian cuisine is first mentioned in Antonio Latini's cookbook Lo scalco alla moderna (Naples, 1692). [12] Latini was chef to the Spanish viceroy of Naples, and one of his tomato recipes is for sauce "in the Spanish style" (Italian: alla spagnuola).
The National Pasta Association (originally named the National Macaroni Manufacturers Association) published a recipe for spaghetti and meatballs in the 1920s. [6] In 1931, Venice Maid in New Jersey was selling canned "spaghetti with meatballs in sauce". [7] In 1938, the exact phrase "spaghetti and meatballs" appeared in a list of canned foods ...
Place the cooked pasta on individual plates, place 3 balls over the cooked pasta, drizzle a bit of olive oil, pour a large cup of pasta sauce over this. Garnish with crushed black pepper, parmesan ...
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